Hungarian Heritage Review, 1991 (20. évfolyam, 1-11. szám)
1991-11-01 / 11. szám
liquid with the pureed vegetables to a boil and stir in the flour-comstarchwater mixture. Let it cook over low heat for 5 to 10 minutes. Set aside. 7. If you want just juice, then simply strain the pan liquid and discard the vegetables or keep them for other use (they are excellent to serve around the beef or on an extra plate; or you can mash and mix them into 2 cups mashed potatoes, place in a well-buttered shallow casserole, sprinkle the top with some paprika, bake for 20 to 25 minutes, and serve with the beef). 8. Approximately 30 minutes before serving, heat the other 1/2 cup shortening in a small pan over high heat to the smoking point. Place the roast on a cookie sheet with sides and pour the fat over it. Place the meat in a preheated450 to475 degree oven; turn every 5 minutes. For mediumrare, bake 20 minutes; for medium, 30 minutes. Remove and let stand at least 15 minutes before slicing with a very sharp knife. Chef's Secret: In this method the beef is exposed to the heat three times. First the surface is crusted and seared in hot fat. Second, it is moist-roasted in a covered pan with the double protection of the aluminum foil. Finally, it is dry-roasted at very high temperature. In this way the beef will be all pink on the inside and crusty and tender on the outside. If you prefer your beef rare, simply cut the second moist-roasting time by 20 to 25 minutes and the dry-roasting time to 15 minutes. If you want it well-done, increase the moist-roasting time to 2 hours and keep the meat warm until serving. Omit the dry-roasting. To remove the garlic easily from the vegetable mixture, stick a toothpick in each garlic clove before you place it among the vegetables. You can use this method of handling garlic in any soup, meat, sauce or other recipe which requires whole cloves of garlic to be removed after cooking. From "The Chef's New Secret Cookbook" by Louis Szathmary. Published with permission from the author. NOVEMBER 1991 HUNGARIAN HERITAGE REVIEW 31
